Food composition and oral processing influencing flavour release and perception

Elisabeth Guichard (1) , Christian Salles (1) , Gilles Feron (1) , Thierry Thomas-Danguin (1)

1 CSGA - Centre des Sciences du Goût et de l'Alimentation [Dijon]

Aroma and taste release depend on food composition and texture Oral physiology influences aroma and taste release and perception (interindividual variability) Aroma and taste release does not always explain aroma and taste perception Aroma-taste cross modal interactions may explain these differences Aroma-taste cross modal interactions can also be used in a strategy of salt reduction.

Mots clés: food oral processing; aroma; release

Domaines: Alimentation et Nutrition

Elisabeth Guichard, Christian Salles, Gilles Feron, Thierry Thomas-Danguin. Food composition and oral processing influencing flavour release and perception. Taste and flavour seminar, Apr 2013, Göteborg, Sweden. 67 p. ⟨hal-00939811⟩